Definitions

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • proper n. A taxonomic genus within the family Apiaceae — the parsleys.

Etymologies

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Latin petroselinum, from Ancient Greek πετροσέλινον (petrosélinon, "parsley"), from πέτρος (pétros, "rock, stone") + σέλινον (sélinon, "celery").

Examples

  • Over time the name Petroselinum evolved into Petrocilium - Petersylinge - Persele - Persely and finally in English to Parsley.

    Parsley and its Health Effects

  • You need to plant the cultivar Petroselinum crispum tuberosum also known as Petroselinum hortense - normal parsley is Petroselinum crispum.

    Parsley Root Soup

  • Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family.

    Spices and Herbs -Bandra Bazar Road « bollywoods most wanted photographerno1

  • Common Parsley or Petroselinum crispum has quite a few synonyms in its taxonomy: Apium crispum, Apium petroselinum, Carum petroselinum, Petroselinum hortense, Petroselinum sativum and Petroselinum vulgare.

    Parsley and its Health Effects

  • Whilst there is only one species to the Petroselinum Genus that of Petroselinum crispum, there are a multitude of varieties with over 37 varieties of the crispum var. or variety alone.

    Parsley and its Health Effects

  • The root of its Latin name comes from the Ancient Greek Petroselinum meaning Petro-rock and Selinum-celery.

    Parsley and its Health Effects

  • This addition of petro-rock differentiated Petroselinum from Heleio-marsh selinon-celery, Heleioselinon or true Celery Apium graveolens.

    Parsley and its Health Effects

  • Petroselinum crispum is one of the most important herbs in European cooking, perhaps because its distinctive flavor from menthatriene is accompanied by fresh, green, woody notes that are somewhat generic and therefore complement many foods.

    On Food and Cooking, The Science and Lore of the Kitchen

  • Parsley Root Parsley root is the taproot of a particular variety of parsley, Petroselinum crispum var. tuberosum, is also flavored by a mixture of terpenoids, and is more complex and pungent than parsley leaves.

    On Food and Cooking, The Science and Lore of the Kitchen

  • One is oil of parsley Petroselinum crispum, sold in small capsules; it is a good emergency treatment for bad breath.

    THE NATURAL REMEDY BIBLE

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